Chicken stock

This is my go to stock for most of my stock related needs.

Cover with water and cook at a quivering simmer for about 4 hours:

Bones of 2 chickens
1 finger of ginger (crushed)
1 bunch scallion greens
1 dry shiitake mushroom
handful of dried shrimp
a few leaves of napa cabbage

After it’s done, throw in a couple pieces of kombu and let it soak in the hot soup off heat. Strain out the solids 30 min later, and store. I freeze my stock in those trays for huge cubes of ice.

If you’re feeling thrifty, throw all the solids back in the pot, cover with water and cook at a lively simmer for an hour. This second stock has a mineral like flavor to it.